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1
Preheat oven to 400. Lay a slice of parchment paper on a cookie sheet.
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2
Rinse and dry fresh okra and tomatoes. Set tomatoes aside. Slice okra longways.
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3
In a large bowl, toss the cut okra with a drizzle of olive oil. Spread onto parchment paper on cookie sheet. Stick in the oven and set timer for 10 minutes.
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4
While okra is roasting, put a large skillet (something with edges tall enough to hold some liquid) on an eye on medium heat. Throw a pat of butter in the pan. When butter starts to melt, throw diced onions in the pan. Stir with a wooden spoon.
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5
Toss tomatoes in large bowl with drizzle of olive oil. When the okra has roasted for 10 minutes, open the oven, pull out the rack, and dump the tomatoes on the sheet with the roasting okra. Evenly distribute small pinches of flaky salt and fresh pepper over the vegetables. Restore the rack and close the oven. Wipe the bowl clean and set aside.
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6
Continue to stir the onions until they look brown and smell delicious. Pour stock over the onions. Turn the heat up to medium high, just to get the stock bubbling.
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7
Add two cups of lima beans to the onions and stock. Add dashes of Worcestershire and hot sauce. Turn heat back to medium so the lima beans don't overcook and shrivel up.
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8
While the onions and lima beans are simmering, remove the husks from the fresh corn and use a serrated knife to cut the corn kernels into the clean bowl. Set aside.
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9
Check on the okra and tomatoes. When the okra edges look nice and brown and the tomato skins have started to blister and crack open, take the roasting vegetables out of the oven. Pick up the parchment paper edges so that the paper folds into a loose veggie funnel, and slide the okra and tomatoes into the skillet with the onions and lima beans.
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10
Dump the fresh corn on top of the other mingling veggies and add a couple of pinches of fresh oregano leaves. Stir with a wooden spoon. Taste. Season with more salt and pepper as you see fit. Serve immediately with a small wedge of lime to squeeze on top.
